Description
A quick and forgiving recipe featuring crispy tofu in a creamy, garlicky sun-dried tomato sauce, loved by both kids and adults.
Ingredients
Scale
- 16 ounces super-firm tofu
- 4 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 3 tablespoons avocado oil (or any neutral oil)
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes (optional)
- 1 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup cashew cream
- 2 cups baby spinach, sliced or chopped
- 4–5 fresh basil leaves, chopped
- 1/2 cup vegan parmesan (optional)
Instructions
- Press and cube the tofu for 10–15 minutes.
- Coat the tofu with cornstarch, nutritional yeast, salt, and black pepper.
- Heat oil in a skillet and pan-fry the tofu until golden.
- In the same pan, sauté garlic until fragrant, then add sun-dried tomatoes, oregano, and optional chili flakes.
- Stir in tomato paste and vegetable broth, and let simmer.
- Whisk in cashew cream until smooth and add spinach, then stir in basil and optional vegan parmesan.
- Return the crispy tofu to the pan and toss gently to coat.
- Serve immediately over pasta, rice, or a favorite base.
Notes
Tofu can be pressed ahead of time. Cook the tofu and sauce separately to enhance texture. Use pre-pressed tofu for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
Keywords: tofu, vegan, quick dinner, family-friendly, creamy sauce